hollandaise by danyel couet Viltkött handled with great care to

handled with great care to preserve its natural flavour

Leksusbuoidi is chosen with precision and can only be taken in autumn or winter before the reindeer loses much of its fat during the lean winter

it works great in stews

Then I usually add some beetroot for a nice colour

The whole piece weighs 1-2kg and is an impressive sight on any dinner table and this is truly a culinary experience

hollandaise by danyel couet Viltkött handled with great care toHollandaise is a sauce with roots in 17th and 18th century French cuisine, known for its velvety texture and subtle lemon acidity. The creamy, butter based sauce, made with egg yolks and real butter, enhances the flavor of fish dishes with boiled potatoes, but also pairs wonderfully with vegetables such as asparagus and green beans. Perfect with char, perch, salmon, cod, and other white fish. Its also ideal for brunch served with poached eggs. There